Lv6
2978 积分 2023-09-05 加入
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
1天前
已完结
Antioxidant Property in Ginger Rhizome and Its Application to Meat Products
1个月前
已完结
Effects of aqueous antioxidants extracts from ginger, garlic and onion on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content in chevon (goat meat) and pork during frozen storage
1个月前
已完结
Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat
2个月前
已完结
Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly
2个月前
已完结
Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure
2个月前
已完结
Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
2个月前
已完结
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
2个月前
已完结
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
2个月前
已完结
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